Vinegar Roasted Potatoes

Vinegar has long been used in many home remedies, for everything from easing arthritis pain to curing hiccups.  This winter I used some to make homemade cough syrup.  But what I really like to do is cook with it.  Vinegar adds a ton of flavor to dishes without adding calories and there are so many varieties it makes it fun to experiment.

I wanted to add a little twist to my basic roasted red potatoes.  I won’t claim any great health benefits, but as far as I’m concerned, this zippy little side dish was just what the doctor ordered.

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

Vinegar Roasted Potatoes

1-2 pounds small red potatoes, quartered
Salt & pepper
2-3 tbsp. cider vinegar
1 tbsp. olive oil

Preheat oven to 400˚  Toss potato wedges with vinegar and oil.  Sprinkle with salt & pepper.

Drizzle, toss, sprinkle.  Pop in the oven!

Drizzle, toss, sprinkle. Pop in the oven!

Bake for 30-40 minutes, stirring once after about 15 minutes.  Cook until potatoes are tender and a bit browned.  If you want more of a vinegar taste, sprinkle a bit more on top when they are done.

When they look like this, you are ready to eat!

When they look like this, you are ready to eat!

Looking for other easy potato sides?  Try Downright fancy baked potatoes, or homemade garlic fries!

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One thought on “Vinegar Roasted Potatoes

  1. […] This paired beautifully with Vinegar Roasted Potatoes. […]

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